Vegetarian Korma
Dive into the comforting flavors of this creamy, spice-infused Vegetarian Korma, a plant-based twist on a beloved classic. This vibrant curry features tender vegetables like potatoes, carrots, cauliflower, and green beans simmered in a luscious coconut milk and cashew cream sauce, delicately seasoned with aromatic spices like garam masala, cumin, and turmeric. The mild kick of paprika and red chili powder balances perfectly with the natural sweetness of coconut milk, making this dish irresistibly rich and satisfying. Ready in just 50 minutes, this easy homemade vegetarian curry pairs beautifully with fluffy basmati rice or warm, pillowy naan. Perfect for weeknight dinners or cozy gatherings, this recipe is a wholesome, flavorful delight that brings authentic Indian-inspired tastes to your table.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Paprika
- 0.25 teaspoon Red chili powder
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 0.5 cup Raw cashews
- 1 cup Water
- 1 cup Carrot, chopped
- 1 cup Potato, diced
- 1 cup Cauliflower florets
- 1 cup Green beans, chopped
- 0.5 cup Frozen green peas
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- Cooked basmati rice or naan (for serving)
Instructions
In a large pan, heat the vegetable oil over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and golden brown.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, turmeric, coriander, garam masala, paprika, and red chili powder. Stir for 30 seconds to toast the spices.
Mix in the tomato paste and stir well, cooking for another minute.
Blend the cashews with 1 cup of water until smooth to create a cashew cream. Add this mixture to the pan, along with the coconut milk. Stir to combine.
Bring the mixture to a gentle simmer and add the chopped carrots, diced potato, cauliflower florets, and chopped green beans.
Cover the pan and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen green peas and salt. Simmer for an additional 5 minutes.
Taste and adjust seasoning as needed before removing from heat.
Garnish with fresh cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
